Servings: 3 servings
Calories: 253kcal
Ingredients
- 1 pound cleaned squid bodies and tentacles
- 1/2 small onion sliced
- 1 small carrot thinly sliced
- 1 small zucchini cut into half-moons
- 1 green chili and 1 red chili sliced
- 2 scallions cut into 2-inch pieces
- 1 tablespoon avocado oil
- Sauce: 2 tablespoons gochugaru, 1 tablespoon Keto Gochujang-Style Paste (Chapter 10) or store-bought gochujang, 1 1/2 tablespoons soy sauce, 1 tablespoon allulose, 3 cloves garlic minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Cut the squid bodies open and lay them flat, inside facing up. Score in a crosshatch pattern, then cut into 2-inch pieces. Cut the tentacles into bite-size lengths.
- Stir together the sauce ingredients.
- Heat the oil in a wok over high heat. Stir-fry the onion and carrot for 2 minutes, then add the zucchini and cook 1 minute more.
- Add the squid and sauce and stir-fry for 2 to 3 minutes, until the squid curls and turns opaque.
- Add the chilies and scallions and toss for 30 seconds. Turn off the heat and finish with sesame oil and seeds.
Notes
Squid needs either very quick cooking or very long cooking to stay tender. Here, keep it to just a few minutes on high heat. A crowded pan steams instead of stir-fries, so use your largest wok or cook in two batches.
Chef's Tip: Score the inside of the squid, not the outside. The pieces will curl outward into pretty rolls.
Keto Swap: Sugar or corn syrup is swapped for allulose. Serve over cauliflower rice to make the popular ojingeo deopbap, squid over rice.
Success Tip: Add a handful of shrimp along with the squid to stretch it for a bigger family.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 253kcal | Protein: 26g | Fat: 10g | Fiber: 3.3g
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